Ever wishing that you could have authentic dumplings at home without having to find a Chinese restaurant? This is the ultimate post to teach you how my parents make dumplings! From the dough to the filling- you will be shocked when you can use both for multiple recipes! Enjoy these STEP-BY-STEP instructions on the most authentic dumpling recipe.
Potstickers have a golden brown char on their bottoms and are being served on a plate along with garlic ginger asian sauce
Potstickers are ready to served

If you have followed me on social media for a while now- you know my parents like to come visit, and we always have dumpling making parties! We prep and cook together and make HUNDREDS of my parents’ dumplings together…yes, even Tom helps…they are that easy!

Why Are They Called Dumplings

The word “dumpling” is thought to have originated in the 16th century, and it is believed to be derived from the Low German word “dumpe,” which means “lump.” This is likely because dumplings are typically made with a dough that is formed into a lump or ball.

Boiled dumpling are laid out on plate along with garlic sauce and chopsticks
Enjoy dumplings with garlic Asian sauce

What’s the Difference Between a Dumpling and a Potsticker

There isn’t too much of a difference between the delicious, filled dough balls.

It is said that the two are both steamed- but majority of the time potstickers have a crispy fried bottom.

Don’t get me wrong though, we also pan fry our dumplings over here too, but we also will enjoy them steamed.

Best Method to Cook a Dumpling

There are a few different ways to cook a dumpling:

Boiled: Boiled dumplings are made by bringing a pot to a boil, and dropping the dumplings in when it is at a rapid oil. Dumplings will be done once they have floated to the top.

Steam: Steaming dumplings can be done by using a steaming basket.

Pan Fry: Pan Fried dumplings are done in a drying pan with some oil that has been heated to a medium heat.

Steam + Pan Fry: This combo method is my personal favorite. You will heat some oil in a pan and allow the dumplings to get a slightly brown and crisp bottom. Once that is done, add a tablespoon or two of water, and cover while continuing to cook.

Ingredients Needed for Authentic Dumplings

Finished dumplings are laid out on a dusted flour surface
Dust the dumplings with flour

I am so excited I can finally share my parents’ full recipe and ingredients with you all. This has been a work in progress for quite some time now!

Ground Pork– Using pork in Chinese dumplings is like a classic- You are sure to love this filling!

Egg– Based on this article– egg is a critical ingredient in dumpling filling as it acts as a binding agent.

Sauerkraut– A great filler item!

Beef Broth– Beef broth helps keep the filling moist and adds an extra level of flavor

Soy Sauce and Sesame Oil- What is a Chinese dish without this duo. If you are soy free, then swap the soy sauce out for some coconut aminos!

Chopped Onion & Ginger– These are both traditional filling components, but if you don’t have green onion, you could substitute with shallots… or any onion on hand, the flavor may vary slightly, however.

Hot Oil– This will be used to sauté the onion and ginger. I like to use an avocado oil!

Salt– Just enough for flavor, I typically use sea salt that I pick up at costco!

Chinese Five Spice– This helps give the dumplings that authentic flavor.

Dumpling Skin/Wrappers– You could buy these at the store or check out my blog post that shares step by step instructions on How to Make Homemade Dumpling Skin.

soy sauce is being added to the pork mixture and stored with chopsticks
Soy sauce is being added to the ground pork mixture and stirred with chopsticks.
Sesame oil, salt, and Chinese five spices is being added to the pork mixture and stored with chopsticks
Add sesame oil, salt, and Chinese five spices. Mix until well incorporated
Chopped onion and minced garlic is being added to the top of the pork mixture in a concentrated area and stored with a chopstick
Add chopped onion and minced ginger on top of the pork mixture in a concentrated area
Hot oil is being poured onto the onions and ginger
Carefully pour the hot oil onto the onion and ginger. You’ll hear a sizzle.
pork mixture, chopped onions, ginger, and hot oil are being combined in glass bowl
After the sizzle, mix all together.
An egg is being added to the pork mixture and stored with chopsticks
Add the egg and mix well.
Sauerkraut is being added to the pork mixture and stored with chopsticks
Add sauerkraut and incorporate well.
Pork dumpling filling is being placed in the center of the wrapper with chopsticks
Add about 1tbsp of the pork dumpling filling to the center of the wrapper.
Two hands are working to seal the edges of the dumpling
Carefully, press the edges together to seal the dumpling, do not let filling touch the sealing area (the dumpling will fall apart if you do). After folding, press edge again to seal well.
hands are working to seal the dumplings
Carefully, press the edges together to seal the dumpling, do not let filling touch the sealing area (the dumpling will fall apart if you do). After folding, press edge again to seal well.
Hands are working to finish sealing the dumplings
Carefully, press the edges together to seal the dumpling, do not let filling touch the sealing area (the dumpling will fall apart if you do). After folding, press edge again to seal well.
Dumpling is being sealed
Carefully, press the edges together to seal the dumpling, do not let filling touch the sealing area (the dumpling will fall apart if you do). After folding, press edge again to seal well.

Step by Step Instructions on How to Make the Authentic Dumpling Filling

You will first begin by washing your sauerkraut. Make sure you drain and squeeze out ALL of the excess liquid.

Next, you will want to finely mince the sauerkraut, and drain again. This time to drain you will want to use a cheese cloth- or some paper towels.

Then, you will set the sauerkraut aside.

In a big mixing bowl, mix the ground pork, broth, soy sauce, sesame oil, salt and the chinese five spice.

Mix all ingredients together until well incorporated.

Next, you will add in the chopped onion, and the minced ginger in a glass bowl.

In a pan, heat up your oil until shimmering- I use avocado oil.

Pour the hot oil on top of the onion and ginger mixture until you hear it sizzle.

After the sizzle stops, add in your egg, and then the sauerkraut and mix until combined.

Then you may begin filling each dumpling with the filling.

Ways to Cook Dumplings

One of the traditional ways to cook dumplings is to boil them. 水饺 are many families’ traditional food for Chinese New Year.

Tip: If you do choose to use this method, make sure you gently shake up the dumplings to prevent them from sticking to each other as they cool down.

Dumplings are being cooked in boiled water in large pot
To a large pot with boiling water, carefully add dumplings one at a time into the water.
Dumplings are being cooked in boiled water in large pot
Gently, stir the water until it starts to boil again, so the dumplings won’t stick to the bottom
Dumplings began to float to surface of the boiling pot
When the dumplings float to the surface, continue boiling until the dumplings are filled with air and swollen, and the dough starts to become transparent, about 1 minute
All dumplings are floating at the surface and ready to be transferred to a plate
Immediately transfer all the dumplings to a plate.

Another popular and delicious method to cook dumplings is to pan fry them. 煎饺 which is also known as potstickers.

The crispy golden skin of the potstickers makes each bite just perfect!

Dumplings are being sautéed in a frying pan
Heat a tablespoon of oil in a nonstick skillet over medium high heat. When oil is hot, place potstickers in the skillet, pleat side up.
The frying pan with dumplings are being covered
Swirl 2 tablespoons water in the skillet, cover immediately, and turn the heat to medium. Cook covered until the water is evaporated and potstickers are cooked through, 3 to 4 minutes.
Dumplings are golden brown on the bottom
Remove the cover and flip one potsticker to see whether the bottom side is charred. If not, turn to medium high heat and cook until the bottom side turns golden brown.

How to Store Authentic Dumplings

Unless you are prepping for a large party- you will likely want to store these in the freezer!

Thankfully they store in the freezer really well. Since there may be some moisture on the dumplings after making/forming them, you will likely want to line a cookie sheet with some parchment paper- and freeze for 30 minutes to an hour. Following that, you will be able to place them in a freezer safe container or bag for 2-3 months!

Whatever you do- don’t skip the flash freezing step- or else the dumplings will all stick to each other!

A dumpling is being dipped into the asian sauce with chopsticks

What to Serve With Dumplings

You can serve these dumplings SO many ways!

One of my favorites is to serve it with some fresh, homemade Cauliflower Rice. Not only is it easy to make, its delicious and you can spice it up however you like!

If you want a cold dish to serve with it- then this Asian Noodle Salad will be the right choose for you! It is packed with Unami flavors which pair perfectly with these dumplings!

And now to the fun part. Scroll down to the recipe and start making these delicious Dumplings

And when you are done, leave me a comment below!

ALSO, I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT “ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS”

Potstickers have a golden brown char on their bottoms and are being served on a plate along with garlic ginger asian sauce

Get the recipe:My Chinese Parents Dumpling Recipe {Step-by-Step}

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Ingredients

  • 1 lb ground pork
  • 1/2 cup broth
  • 2-3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1/4 cup chopped onion
  • 1 inch ginger, *minced
  • 1/4 cup hot oil
  • 2 tsp salt, to taste
  • 1 tsp shi san xiang , chinese five spice
  • 1 egg

Instructions 

  • You will first begin by washing your sauerkraut. Make sure you drain and squeeze out ALL of the excess liquid.
  • Next, you will want to finely mince the sauerkraut, and drain again. This time to drain you will want to use a cheese cloth- or some paper towels.
  • Then, you will set the sauerkraut aside.
  • In a big mixing bowl, mix the ground pork, broth, soy sauce, sesame oil, salt and the chinese five spice.
  • Mix all ingredients together until well incorporated.
  • Next, you will add in the chopped onion, and the minced ginger in a glass bowl.
  • In a pan, heat up your oil until shimmering- I use avocado oil.
  • Pour the hot oil on top of the onion and ginger mixture until you hear it sizzle. After the sizzle stops, add in your egg, and then the sauerkraut and mix until combined.
  • Add about 1tbsp of the pork dumpling filling to the center of the wrapper.
  • Carefully, press the edges together to seal the dumpling, do not let filling touch the sealing area (the dumpling will fall apart if you do). After folding, press edge again to seal well.

Cooking Method (Boiling)

  • To a large pot with boiling water, carefully add dumplings one at a time into the water. Gently, stir the water until it starts to boil again, so the dumplings won’t stick to the bottom. When the dumplings float to the surface, continue boiling until the dumplings are filled with air and swollen, and the dough starts to become transparent, about 1 minute. Immediately transfer all the dumplings to a plate.

Cooking Method (Pan Fry)

  • Heat a tablespoon of oil in a nonstick skillet over medium high heat. When oil is hot, place potstickers in the skillet, pleat side up. Swirl 2 tablespoons water in the skillet, cover immediately, and turn the heat to medium. Cook covered until the water is evaporated and potstickers are cooked through, 3 to 4 minutes. Remove the cover and flip one potsticker to see whether the bottom side is charred. If not, turn to medium high heat and cook until the bottom side turns golden brown.

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

Author: Shuang Shuang Liang